Swiss Chard and Anchovy Gratin

Serves: 4

Ingredients

stock for chard stalks:

• 500ml water
• juice of half a lemon
• splash of white wine
• tsp sugar
• 1 bayleaf & a sprig of thyme

for the gratin:

• 1 large knob of butter
• 1 tbsp flour
• 1 onion, chopped
• 3 cloves garlic
• 6 anchovies
• grated parmesan
• black pepper

Instructions

1. To make the stock, bring the ingredients to the boil and simmer for 20 mins, strain and set aside.
2. Separate leaves from stalks of chard. Blanch the leaves quickly in boiling salted water for 1 minute, drain & refresh, and squeeze out any excess water.
3. Chop the chard stalks & cook in the chard stock over a low heat for 5 minutes. Drain the stalks saving the chard stock for later.
4. Cook the onions in the butter then add some garlic and cook for a few more minutes. Remove from the heat and add anchovies, stirring until they are dissolved. Return to the heat, stir in the flour, making a roux & cook for 5 minutes.
5. Slowly add the reserved chard stock to the anchovy roux until you have a thick sauce. Simmer for 6 minutes.
6. Combine sauce with stalks & leaves, mix well with some grated parmesan & black pepper and bake in a hot oven until golden.

Product Links

• Chard